If you’ve ever longed for a comforting, cozy dish that feels like a warm hug on a plate, this Creamy Chicken and Leek Pie with Puff Pastry Recipe is your new best friend. Packed with tender chicken, sweet leeks, and a rich, velvety sauce, all wrapped in golden, flaky puff pastry, this pie strikes the perfect balance between rustic and refined. It’s both a feast for your taste buds and a joy to make, promising smiles and full hearts at the dinner table.
Ingredients You’ll Need
These ingredients are wonderfully simple yet crucial to creating the layers of flavor, texture, and color that make this dish unforgettable. Each component plays a role in bringing that creamy, savory magic to life.
- 1 tbsp neutral oil of choice: A mild oil like light olive oil lets the flavors of the veggies shine without overpowering them.
- 1 brown onion, finely chopped: This adds a natural sweetness and depth to the base of the filling.
- 2 leeks, finely sliced: Only the white and light green parts are used to bring a subtle oniony freshness and a lovely texture.
- 1 tbsp freshly minced garlic: Just enough to infuse the filling with warmth and aromatic richness.
- 800 g boneless, skinless chicken thighs, cut into bite-sized pieces: Thighs keep the filling juicy, but breast can be used if preferred for a leaner option.
- 1 tsp sea salt flakes, plus extra to taste: Essential for seasoning and enhancing all the other flavors.
- ½ tsp freshly cracked black pepper: Adds a gentle spice to balance the creaminess.
- 60 g unsalted butter: Creates the luscious base for the sauce.
- â…“ cup plain (all-purpose) flour: Thickens the sauce to the perfect consistency.
- 1¼ cups chicken stock: Infuses the filling with savory depth.
- 1 cup cream: Thickened or pouring cream makes the pie decadently silky.
- 1 tsp Dijon mustard: A subtle tang that brightens the cream sauce beautifully.
- 4 thyme sprigs (or 1 tsp dried thyme): Earthy herbal notes that complement the chicken and leeks perfectly.
- 1 cup frozen peas (optional): For a pop of color and a sweet finish.
- ½ cup freshly grated parmesan: Adds a nutty, salty depth to the filling.
- 2 sheets frozen puff pastry, thawed: The star of the show when it comes to crisp, flaky topping.
- 1 egg yolk, lightly whisked: Brushed on top to give the pastry a glossy, golden finish.
- Sea salt flakes for topping: A final sprinkle to enhance crispiness and flavor.
- Extra fresh thyme sprigs for garnish: Adds fresh aroma and a pretty touch once baked.
- Mashed potatoes: Ideal for serving alongside to soak up any extra sauce.
- Steamed greens: A fresh, vibrant contrast to this rich and hearty pie.
How to Make Creamy Chicken and Leek Pie with Puff Pastry Recipe
Step 1: Cook the onion and leek base
Start by gently cooking the chopped onion and sliced leeks in a bit of oil over medium heat for about 5 to 6 minutes. This softening process creates the base of flavor you want—soft, slightly sweet, and just fragrant enough to invite you in. Then add the freshly minced garlic, stirring for 30 seconds until you can really smell that inviting aroma.
Step 2: Add the chicken
Turn up the heat a little and add the bite-sized chicken pieces, seasoned with salt and pepper. Cook for 4 to 5 minutes until the chicken seals and is no longer raw—don’t worry if it isn’t browning right away. This step ensures the meat stays tender and juicy for the creamy filling.
Step 3: Build the sauce
Now for the magic. Add butter and let it melt, then stir in the flour and cook it for another minute to create a roux, which thickens the sauce wonderfully. Pour in half of the chicken stock while whisking continuously to avoid lumps, then add the rest and whisk until the mixture is perfectly smooth.
Step 4: Simmer until glossy
Stir in the cream, Dijon mustard, and thyme sprigs for that aromatic boost. Lower the heat slightly and let everything gently simmer for 5 to 6 minutes, stirring often, to thicken the sauce into a glossy, silky delight. Adjust thickness if needed to keep it luscious but not too runny.
Step 5: Finish the filling then cool
Finally, fold in the frozen peas (if you’re using them) and parmesan cheese, letting the cheese melt through and enrich the sauce. Taste the filling and adjust the salt and pepper to your liking. Then cool the filling in the fridge for an hour—it makes assembling the pie much easier and helps the flavors meld beautifully.
Step 6: Assemble the pie
Preheat your oven to 200°C (400°F). Take out the filling, discard the thyme sprigs, and spoon the cooling filling into a large oven-safe dish. Cut the puff pastry into small rectangles about 5 by 2 cm, then layer them over the top, overlapping just enough to cover the pie evenly without stacking too thickly. Press the edges gently against the rim to seal everything in.
Step 7: Bake and rest
Brush the puff pastry thoroughly with the egg yolk to get that gleaming golden color, and sprinkle a few sea salt flakes on top for crunch and flavor. Bake the pie for 30 minutes or until the pastry is beautifully puffed and golden. Let the pie rest for 10 minutes after baking to allow the filling to set up perfectly.
How to Serve Creamy Chicken and Leek Pie with Puff Pastry Recipe
Garnishes
A scattering of fresh thyme sprigs right after baking not only adds a pop of green but also infuses each bite with an earthy, herby aroma that elevates the whole experience. A few flakes of sea salt on top bring a perfect final touch.
Side Dishes
This Creamy Chicken and Leek Pie with Puff Pastry Recipe pairs beautifully with fluffy mashed potatoes, perfect for soaking up that luscious sauce. Add some bright steamed greens like broccoli or green beans to cut through the richness and add fresh, vibrant texture and color to your plate.
Creative Ways to Present
If you want to impress, try serving individual portions in small ramekins or create a spiral pattern with the puff pastry strips on top for a stunning visual twist. A dusting of freshly cracked black pepper and a sprinkle of parmesan before baking can make the dish look as incredible as it tastes.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover pie in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making day-two servings just as delicious.
Freezing
You can freeze the pie before baking by covering it tightly with cling film and foil. It will keep well for up to 2 months. When ready to enjoy, thaw it in the fridge overnight and bake directly as instructed—just add a few extra minutes to the baking time to ensure it’s heated through.
Reheating
Reheat leftovers in the oven at 180°C (350°F) until the pastry is crisp and the filling is warm—about 20 minutes. Avoid microwaving if you want to keep that beautiful flaky pastry texture.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast can be used for a leaner option, but keep in mind thighs offer more moisture and richness, which enhances the creamy texture of the filling.
Do I have to use puff pastry?
Puff pastry is what gives this pie its iconic flaky, golden top, but if you’re in a pinch, shortcrust pastry or even puff pastry sheets can work. Just remember the texture and taste will vary slightly.
Can I make this pie vegetarian?
Yes! Swap the chicken for hearty vegetables like mushrooms, potatoes, or butternut squash and use vegetable stock instead of chicken stock. The creamy sauce will still shine beautifully.
Is it okay to prepare the filling ahead of time?
Definitely. The filling benefits from chilling for about an hour as it thickens and the flavors meld, making it easier to assemble and tastier once baked.
How thick should the sauce be before baking?
The sauce should be thick and glossy but still spreadable—not dry or too runny. This ensures the filling holds together nicely under the puff pastry and stays creamy after baking.
Final Thoughts
This Creamy Chicken and Leek Pie with Puff Pastry Recipe is one of those dishes that feels like pure comfort and joy all wrapped up in golden, flaky layers. It’s approachable enough for a weeknight dinner but special enough to impress guests. I promise, once you try it, it’ll quickly become a beloved favorite that you want to make over and over again. Give yourself the treat of this cozy, delicious pie—you won’t regret it!
Print
Creamy Chicken and Leek Pie with Puff Pastry Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Western/European
Description
This Creamy Chicken and Leek Pot Pie is a comforting homemade dish featuring tender chicken thighs cooked with leeks and onions in a rich, silky cream sauce, topped with golden puff pastry. Perfectly seasoned and made with simple ingredients, this savory pot pie is ideal for a hearty family dinner and can be enjoyed with classic sides like mashed potatoes and steamed greens.
Ingredients
Filling
- 1 tbsp neutral oil of choice (light olive oil recommended)
- 1 brown onion, finely chopped
- 2 leeks, finely sliced (white and light green parts only)
- 1 tbsp freshly minced garlic
- 800 g (1¾ lb) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper
- 60 g (2 oz) unsalted butter
- â…“ cup (50 g) plain (all-purpose) flour
- 1¼ cups (310 ml) chicken stock
- 1 cup (250 ml) cream (thickened, pouring or heavy)
- 1 tsp dijon mustard
- 4 thyme sprigs (or 1 tsp dried thyme)
- 1 cup (155 g) frozen peas (optional)
- ½ cup (50 g) freshly grated parmesan
Pastry
- 2 sheets frozen puff pastry, thawed (you may only need 1½ depending on dish size)
- 1 egg yolk, lightly whisked
- Sea salt flakes, for topping
- Extra fresh thyme sprigs, for garnish after baking
To Serve
- Mashed potatoes
- Steamed greens
Instructions
- Cook the onion and leek base: Heat the oil in a large, deep, heavy-based pan over medium heat. Add the finely chopped onion and sliced leeks and cook for 5 to 6 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the chicken: Increase heat to medium-high and add the bite-sized chicken thighs along with salt and pepper. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is sealed on the outside but not fully cooked through.
- Build the sauce: Add the unsalted butter and let it melt for about 30 seconds. Stir in the plain flour and cook for 1 minute, coating the chicken and vegetables to form a paste. Gradually pour in half of the chicken stock while whisking, then add the remaining stock and whisk until smooth.
- Simmer until glossy: Stir in the cream, Dijon mustard, and thyme sprigs. Lower the heat slightly and simmer for 5 to 6 minutes, stirring often, until the sauce thickens, becomes glossy, and silky in texture. Adjust thickness if necessary by adding more stock or simmering longer.
- Finish the filling then cool: Add the frozen peas (if using) and grated Parmesan cheese, stirring until the cheese melts through. Taste and adjust seasoning with additional salt if desired. Remove thyme sprigs and allow the filling to cool for 1 hour in the refrigerator.
- Assemble the pie: Preheat the oven to 200°C (400°F) or 180°C (350°F) fan-forced. Spoon the chilled filling into a large oven-safe dish measuring approximately 20 x 30 cm (8 x 12 inches). Cut the puff pastry into small rectangles about 5 x 2 cm (2 x ¾ inch). Arrange the pastry pieces over the filling with slight overlaps to cover the surface without layering too thickly. Press pastry edges gently against the rim of the dish and crimp to seal.
- Bake: Brush the pastry generously with the whisked egg yolk to achieve a deep golden color when baked. Sprinkle with a few sea salt flakes on top. Bake in the preheated oven for 30 minutes or until the pastry is puffed and deeply golden brown.
- Rest and serve: Let the pot pie rest for 10 minutes after baking. Garnish with fresh thyme sprigs. Serve warm alongside creamy mashed potatoes and steamed greens for a perfect meal.
Notes
- Use only the white and light green parts of the leeks for best flavor and texture.
- Chicken thighs are recommended for juiciness and tenderness, but chicken breasts can be used if preferred (note that they may dry out faster).
- Adjust salt to taste; sea salt flakes add a nice texture and flavor boost.
- If the sauce is too thick, add a little more chicken stock; if too thin, simmer longer to reduce and thicken.
